Friday, January 31, 2014

KW-Chi (A Kimchi for KW)




I’m very new to the world of fermentation, especially when it comes to foods.  I didn’t grow up eating sauerkraut and still find it a bit odd.  However, the first time I had kimchi I knew I’d have to learn how to make it (because I’m kind of cheap, but mostly because I love learning how to make new things!).  So I took two recipes and made my own version using as many local ingredients as I good.  The result is KWimchi, or KW-Chi, or a Kimchi for KW. 


Trying to emphasize the ingredients we have available from local farms this kimchi is a bit more of what Sandor Katz would call a Kraut-Chi.  Regardless of what you call it, it is delicious enough to eat by itself (which I’ve been doing lately!).

You need most of the following to make it turn out:
·        1 cabbage (napa is the traditional, but I’ve just been using standard cabbage), coarsely chopped
·        3-6 carrots (depends on their size and how much carrot you want), chopped into thin sticks
·        1-3 daikon radishes (same as carrots, it’s your choice how much), chopped into thin sticks
·        2-4 green onions (optional, use them if they’re seasonally available)
·        ¼ cup salt
For the paste:
·        Buy a kimchi chili paste from New City Supermarket in Kitchener (that’s what I did for my first batch)
*Or*
·        50g fresh ginger (a decent sized chunk)
·        3-6 cloves garlic
·        1 tbs. fish sauce
·        1 tbs. honey
·        25-100g chili peppers (you’re going to have to experiment to find your desired heat level, and it also depends on your peppers)


Chop up the cabbage and sprinkle with most of the salt, saving a bit.  Massage the salt into the chopped cabbage, then cover with water.  If need be place something heavy on top of the cabbage to keep it submerged.  Leave it in the salt water for at least 30 minutes and as long as 2 hours.  Rinse it under cold water and drain all the water. 
Make the paste by pureeing the ginger, garlic, fish sauce, honey, and chili peppers.  Add the remaining salt.
Squeeze any remaining water from the cabbage then mix it together with the carrots, radish, and optional green onion in a large bowl.  Wearing rubber gloves work the ginger chili paste into the vegetables until all are coated. 
You could eat it now and it would be like a super spicy coleslaw, and you might as well taste it at this point, but press on (pun intended) to the next step.  Pack the kimchi into a large jar or crock, pressing down with your gloved hands or some sort of food masher, until brine begins to rise from the vegetables.  This takes a while, and if you absolutely can’t get enough liquid from pressing you can add salt water to top up your kimchi. 
In order to ferment properly, the vegetables must be submerged below the liquid.  Place a weight of some sort on top of the vegetables to keep them submerged, some people use a smaller jar filled with water, others use a clean stone.  I ferment in a large crock and use a ceramic coffee container to weigh down the veggies.  Cover the jar (loose enough to allow gas to escape) and let it ferment for about a week.  Experiment with length of ferment by tasting it as it progresses.  When it tastes good (to you or your friend) put it in the fridge to slow fermentation.  If you don’t eat it you might keep it for several months.  Mine lasted one week because we ate it that quickly!



Adapted from these two recipes:


From Jon Spee, who shares more of his KW Locavore adventures at localkitchener.ca  

Monday, January 27, 2014

Ordering ends TOMORROW (Tuesday, January 28th) at 8:00 pm **Order for three weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY January 28th at 8pm for pickup on MONDAY February 3rd at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 3rd and 24th
Monday March 24th

A message from Rachael:

Well, I seem to be stocking up on EVERYTHING this order. Three weeks between pickups and we're finding the bottom of so many containers and bags. We need more beans, cheese, butter and so many other staples as well as fresh items like greens.

Beans - time to stock up!
We're ordering dried beans from Rounds this order. I love them because they are better for my family than canned beans. We can avoid the additives found in cans with a little forethought (soaking and cooking) and if we prepare extra they freeze well and are ready  to throw in to soup or on nachos with only time to defrost.  Sharon made chilli this weekend and Jon has posted a recipe for Black & White Bean Butternut Chili (featuring celeriac) on our blog. These wont be offered for a couple months again, so stock up!

Juice - a taste of summer!

We've recently tucked into our home made grape juice from this summer and had others comment on how easy it was to make (and tasty too). Though you can't make it yourself at this time of year, you can get Concord Grape juice from Warner Farms. We have it as well as a Grape-Cranberry Blend available. Oh my are they tasty!

More Pastured, Grass Fed Organic Beef!
We've got another half steer from Vibrant Farms that will be ready for Monday so look for some of the cuts on this week's order and more still to order for the end of the month! If there are any cuts you are particularly interested in that you don't see online, let us know by email!

Organic Apples - Prices reduced
I just realized that the apple butter from Apple Creek Farms hadn't been added to our order form. You can now find it in the 'jams and jellies' section under 'preserved'. You can get a 250 mL or 500 m L jar! When I called Mary to double check she let me know that she has reduced the prices for #1 and #2 organic apples! This would be a great time to enjoy some for eating, drying, sauciing, baking...

Look for:
  • Spuds Finest  Kettle Chips from Barrie's Asparagus. 
  • Kernal Salted Peanuts are being restocked
  • Organic Butter from Organic Meadow in full or half pound packages (it's like gold you can eat!)
  • Jams, jellies and preserved fruit in jars
  • Valentine treats like Ambrosia Truflles, Chocolate and Marshmallows
  • Roasted nuts from Jewels Under the Kilt
  • Love Bites from New Moon Kitchen
  • Stevanus Farm has added carrots, red onions, shallots, squash, parsnips and potatoes including mini potatoes and larger russets and chieftans!
  • Top Market Meats has rabbit sausages and pastured Tamworth Pork!
    • Chops -4 per pkg
    • Bacon
    • Ground -1 lb pkg
    • Ham -boneless 4-6lbs each 
    • Breakfast sausage- regular and maple (made with real maple syrup) 
    • Sausage - regular, garlic, Italian, hot Italian, smoked and cheddar cheese
  • Harrington Lane Farm has a whole lot of pastured Berkshire pork available! Look for
    • Smoked Ham Steak-Bone In (approx. 2-3 Lbs each)
    • Smoked Hams-Bone In (approx. 4-6 Lbs each)
    • Smoked Hocks (20 available) (approx. 1 Lb each)
    • Meaty Pig Tails (5 available) $4.00 each
  • Turkey Sale from Snyder Heritage Farms - all GMO Free!
    • Turkey Back and necks - Sale price $6.50 for a bag of 2 (min. 10 lb) Regularly $9.75
    • Turkey Legs (Drumsticks) - Sale price $1.75/lb (Reg $3.00/lb)
    • Turkey Wings - Sale price $1.50/lb (Reg $2.75/lb)
    • New price for Turkey Breakfast sausage - Now $10.25 (formerly $11.0
  • Organic Apple Sauce by the case from Apple Creek Farm Save $12 - in the 'preserved' section.
  • Apple Creek Farm's Mixed Organic Juicing Apples - the mix will include golden delicious, cortland and Mac.
    A great deal! Bushel - $39      1/2 Bushel - $19.50
  • Dried Beans and Barley from Rounds Brand. Stock up for a couple months!
  • Bosc Pears from Martin's Family Fruit Farm are available!
  • Frozen GMO Free Edamame from Pristine Gourmet
  • Sunflower, Canola and Soya Oil from Pristine Gourmet in 4L jugs
  • Organic flours and grains from Oak Manor
  • Apple Cider Vinegar from The Cider Keg as well as  ACV that is raw and organic from Filsinger's Organic
  • GMO Free Popping Corn including organic, yellow, white hulless, rainbow and pop-a-cobs from Ontario Popping Corn
  • Redskin Peanuts and Peanut Butter with no funicides from Kernal Peanuts!
  • Sparkling Apple Cider from The Cider Keg including Blush Twist and the new Bubbly Blonde sparkling grape and apple fruit blends! Check them out here.
  • Jerusalem Artichokes from Martha Wideman - Lots still available!
  • Anna Tolazzi's flavoured chocolate bars are back!

Have a great week!
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, fruit boxes, baskets and jars from preserves again if you return them.

Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!

Upcoming dates:
Monday February 3rd and 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

Thursday, January 23, 2014

Ordering still open for pickup on Monday February 3rd - Bailey's Local Foods

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY January 28th at 8pm for pickup on MONDAY February 3rd at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 3rd and 24th
Monday March 24th

A message from Rachael:

Thank you for the OCO Nomination!
We have been nominated for the Organic Council of Ontario's ‘Outstanding Sales and Marketing’ Award at the 4th Annual Ontario Organic Awards on Saturday February 1, 2014 from 6 pm â€" 10:30 pm at the River Run Centre in Guelph. We have the opportunity to buy a table for 6-8 and want to know if you would be interested in joining us! Tickets are $45 +HST (a savings from $55!) Please let us know by tomorrow (Jan 24) if you are interested!
http://www.organiccouncil.ca/awards?page=CiviCRM&q=civicrm/event/register&id=7&reset=1

Will you be mine?
February is a great time to buy a treat for yourself or someone else you love. Whether you celebrate Valentine's day or not, you might want to try some truffles (in the 'chocolate' section under 'pantry') from Ambrosia Pastry Co., or maybe some of their cinnamon marshmallows (in the 'pantry' section)! My stash of flavoured chocolate bars from Anna Tolazzi is running low so I need to restock! How about caramels from Hugo and Nate or those yummy roasted nuts from Jewels Under the Kilt? For a spicy chocolate cookie you have to try Love Bites from New Moon Kitchen as a February treat.

Local Dairy Spotlight

We've been enjoying the yogurt, cheese, butter and more from Local Dairy for years now. In fact I need to reorder some of their mozzarella, cultured butter and their amazing ghee for the next pickup as we love using the ghee to make popcorn on the stove and the butter is lovely smeared on bread or pancakes. Mozzarella is necessary on pizza and it tastes almost like butter. The Oaxaca and Chihuahua soft cheeses melt beautifully on nachos or in dips.

The Singh family is dedicated to making tasty cheese. eatdrink Magazine has written an article on Local Dairy and you can find it at http://eatdrink.ca/local-dairy/

Here's a quote from the article:
"We get the freshest milk from one or two local farms five or ten minutes away.”
Milk quality is crucial in Singh’s business. “A cow is a very finicky animal. Lots of factors make a difference in the milk, even the weather. Of course the milk changes based on what the cow eats. If a cow is force fed protein for example, some of the other micronutrients are lost. A cow is most happy when outside grazing and eating at its own speed,” says Singh. He also notes that the milk must be antibiotic-free in order to make his cultured dairy products from it.


Maple Custard Recipe

You had me at custard. Jon from The Local Kitchener  has made a tasty dessert that is 99% local. It's a shame vanilla beans aren't local... Check out the recipe on our blog at http://baileyslocalfoods.blogspot.ca/2014/01/maple-custard-99-local.html.

More good stuff:
  • Stevanus Farm has added carrots, red onions, shallots, squash, parsnips and potatoes including mini potatoes and larger russets and chieftans!
  • Top Market Meats has rabbit sausages and pastured Tamworth Pork!
    • Chops -4 per pkg
    • Bacon
    • Ground -1 lb pkg
    • Ham -boneless 4-6lbs each 
    • Breakfast sausage- regular and maple (made with real maple syrup) 
    • Sausage - regular, garlic, Italian, hot Italian, smoked and cheddar cheese
  • Harrington Lane Farm has a whole lot of pastured Berkshire pork available! Look for
    • Smoked Ham Steak-Bone In (approx. 2-3 Lbs each)
    • Smoked Hams-Bone In (approx. 4-6 Lbs each)
    • Smoked Hocks (20 available) (approx. 1 Lb each)
    • Meaty Pig Tails (5 available) $4.00 each
  • Turkey Sale from Snyder Heritage Farms - all GMO Free!
    • Turkey Back and necks - Sale price $6.50 for a bag of 2 (min. 10 lb) Regularly $9.75
    • Turkey Legs (Drumsticks) - Sale price $1.75/lb (Reg $3.00/lb)
    • Turkey Wings - Sale price $1.50/lb (Reg $2.75/lb)
    • New price for Turkey Breakfast sausage - Now $10.25 (formerly $11.0
  • Organic Apple Sauce by the case from Apple Creek Farm Save $12 - in the 'preserved' section.
  • Apple Creek Farm's Mixed Organic Juicing Apples - the mix will include golden delicious, cortland and Mac.
    A great deal! Bushel - $39      1/2 Bushel - $19.50
  • Dried Beans and Barley from Rounds Brand. Stock up for a couple months!
  • Bosc Pears from Martin's Family Fruit Farm are available!
  • Frozen GMO Free Edamame from Pristine Gourmet
  • Sunflower, Canola and Soya Oil from Pristine Gourmet in 4L jugs
  • Organic flours and grains from Oak Manor
  • Apple Cider Vinegar from The Cider Keg as well as  ACV that is raw and organic from Filsinger's Organic
  • GMO Free Popping Corn including organic, yellow, white hulless, rainbow and pop-a-cobs from Ontario Popping Corn
  • Redskin Peanuts and Peanut Butter with no funicides from Kernal Peanuts!
  • Sparkling Apple Cider from The Cider Keg including Blush Twist and the new Bubbly Blonde sparkling grape and apple fruit blends! Check them out here.
  • Jerusalem Artichokes from Martha Wideman - Lots still available!
  • Anna Tolazzi's flavoured chocolate bars are back!

Stay warm,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, fruit boxes, baskets and jars from preserves again if you return them.

Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!

Upcoming dates:
Monday February 3rd and 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

Monday, January 20, 2014

Black & White Bean Butternut Chili - Featuring Celeriac



Recipes abound for Black Bean Butternut Chili, but rarely do you see celeriac in chili.  Come to think of it you rarely see any recipes for celeriac.  


So I figured why not just throw my celeriac in the chili I was already planning to make?  And hey, it turned out awesome!  Turns out celeriac is pretty easy going and adapts well to new situations.  I’m going to keep on adding it to things I already make since it’s abundantly available through much of the winter here!  And the white beans in the chili?  I wanted to be able to call the chili blacKWhite chili and honour our two cities.  However, it makes for an awkward name so I just made an even more awkward long name as seen below.


Black and White Bean Butternut Chili featuring Celeriac
·        1 cup each dried black and white beans (or other), cooked until just soft (you can also use canned beans)
·        3-4 onions, diced
·        1-2 cups frozen chopped sweet/bell peppers
·        3-5 cloves garlic, minced
·        1-2 Tbs. oil
·        1 butternut or other winter squash, peeled, seeded, and diced
·        ½ large celeriac, peeled and diced
·        2 litres canned tomatoes
·        1-2 Tbs. chili powder
·        1-2 tsp. cumin
·        ½ tsp. cayenne or crushed red peppers
·        Salt and pepper
·        (optional) 1 cube vegetable bullion


Cook the beans (this may take a while…).  While the beans are cooking prepare the rest of the veggies.  Heat oil in a pan and fry the onions, peppers and garlic for 5 minutes.  Drain the beans and add everything to a slow cooker or large pot and simmer for 3-4 hours, or until the squash and celeriac are soft.  Adjust seasoning to your liking (or in my case hold back on the heat and add hot sauce to my own serving).  Top with shredded cheese and yogurt (or sour cream or La Vaquita Crema) and serve with local tortilla chips (or whatever you like!).
This makes a pretty large amount—it completely filled our large slow cooker and left our family with leftovers for lunch and the freezer. 

Guest Recipe Post by Jon Spee


Friday, January 17, 2014

Bailey's ordering for Monday February 3rd is OPEN! **order enough for 3 weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY January 28th at 8pm for pickup on MONDAY February 3rd at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday February 3rd and 24th
Monday March 24th

A message from Rachael:

I really enjoyed my holiday break and now I need to make up for it despite feeling sick! (Cough, cough)

One of my intentions was to share information about the Apple Butter from Apple Creek Farms. Mary sent us a write up about their certified Organic Apple Butter. Yum!
The ingredients are: Apple Juice, Apple Sauce and Baking Soda.

The story behind apple butter: Pick a huge quantity of apples. We use 40 bushels. 6 bushels are cooked into sauce - usually we use Spy or Cortland for that part. The rest of the apples are pressed into juice. Juice and sauce are blended together in a kettle big enough to hold the entire amount. It is cooked down to the consistency you see in the jar. That takes about 1.5 to 2 hous with lots of stirring. The baking soda is used to keep the mixture from foaming up. It rises the pH of the mixture to bring out the sweetness of the apples.


If you want to try making your own on a smaller scale we have
  • Organic Apple Sauce by the case Save $12 - in the 'preserved' section.
  • Mixed Organic Juicing Apples - the mix will include golden delicious, cortland and Mac.
    A great deal! Bushel - $39      1/2 Bushel - $19.50
Turkey Sale!
Kevin from Snyder Heritage Farms is offering an amazing sale on some of your favourite GMO Free turkey meat!
  • Turkey Backs and necks - Sale price $6.50 for a bag of 2 (min. 10 lb) Regularly $9.75
  • Turkey Legs (Drumsticks) - Sale price $1.75/lb (Reg $3.00/lb)
  • Turkey Wings - Sale price $1.50/lb (Reg $2.75/lb)
  • New price for Cranberry Maple Turkey Breakfast sausage - Now $10.25 for a package of 8 mini links (formerly $11.00)
More good stuff:
  • Dried Beans and Barley from Rounds Brand. Stock up for a couple months!
  • Bosc Pears from Martin's Family Fruit Farm are available!
  • Frozen GMO Free Edamame from Pristine Gourmet
  • Sunflower, Canola and Soya Oil from Pristine Gourmet in 4L jugs
  • Organic flours and grains from Oak Manor
  • Apple Cider Vinegar from The Cider Keg as well as  ACV that is raw and organic from Filsinger's Organic
  • GMO Free Popping Corn including organic, yellow, white hulless, rainbow and pop-a-cobs from Ontario Popping Corn
  • Redskin Peanuts and Peanut Butter with no funicides from Kernal Peanuts!
  • Sparkling Apple Cider from The Cider Keg including Blush Twist and the new Bubbly Blonde sparkling grape and apple fruit blends! Check them out here.
  • Jerusalem Artichokes from Martha Wideman - Lots still available!
  • Anna Tolazzi's flavoured chocolate bars are back!
An update from Ambrosia Pastry Co.:
We are spending the month of January making more chocolate... 'cause that is a big part of what we do.
...but in February we will be taking over Uptown 21 in Waterloo on Wednesday February 26th and working with Nick and Nat on a very special dinner. Tim has been busy working on some great ideas that will be sure to knock your socks off. It is a rare opportunity to have a dinner focused on pastry and chocolate.
Call soon to reserve: 519-883-1100 pic.twitter.com/PJ4AgGzqy4

Be well,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, fruit boxes, baskets and jars from preserves again if you return them.

Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!

Upcoming dates:
Monday January 13th
Monday February 3rd and 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

Thursday, January 16, 2014

Maple Custard - 99% Local




I’m always on the lookout for desserts that utilize 100% local ingredients (well, if you use vanilla it’s not technically 100% local, but pretty close).  When I realized that my maple ice cream would work as a baked custard it was great because during the winter ice cream appeals slightly less than it does in the summer (but really, ice cream is always welcome…).  Anyways, this is a very simple recipe and is incredibly rich and tasty.  

When you make this custard you can make it in small ramekins or a large ovenproof bowl.  If you make it in ramekins feel free to fill them with a small amount of maple syrup, about 1 tablespoon in the bottom of each.  Then flip them out onto plates to serve as maple flan.




Baked Maple Custard
  • 3-4 eggs (or 2-3 eggs and 1-2 egg yolks)
  • ½ – ¾ cup maple syrup
  • Dash of salt
  • 2 ½ cups milk (or 2 cups milk and ½ cup cream)
  • 1 tsp. vanilla extract, or scraped seeds from a vanilla bean
Preheat the oven to 325 F.  Heat the milk (and cream) over medium-low heat until just steaming.  Meanwhile whisk the eggs (and yolks) with the maple syrup and salt until blended.  When the milk is hot gradually whisk it into the egg and syrup mixture.  If you want you can pour the new mixture through a mesh sieve to strain out any large egg chunks, which will make for a much smoother custard.  Pour the mixture into a large ovenproof bowl or ramekins.  
Bake the custard in a water bath for 40-60 minutes.  The time really depends on the shape and size of your bowl or ramekins.  The custard is done when the top is set and has begun to caramelize.  According to Betty Crocker, the custard is set when a “knife inserted halfway between center and edge comes out clean.”
Cover with plastic wrap and refrigerate until cold.  If using ramekins the custard can be flipped out onto a small plate when served.


Guest Recipe Post by Jon Spee

Tuesday, January 7, 2014

Ordering ends TODAY (Tuesday January 7th) at 8:00 pm **Order for three weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY January 7th at 8pm for pickup on MONDAY January 13th at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday January 13th
Monday February 3rd and 24th

A message from Rachael:

Melissa from Vibrant Farms provides us with amazing grass fed and finished, pastured organic beef. Nav asked how he should cook it, so we now have a handy guide at http://www.theorganicfarmersdaughter.com/1/post/2013/12/top-7-tips-for-making-perfect-grass-fed-beef.html. Our supply is limited until later in February, so stock up now!

We're also stocking up on preserves from Country Flavour! Stewed tomatoes in jars, peaches and pears, sweet cherries as well as chili sauce, relish, hot sauce and ketchup! Don't forget their jams and jellies! Everything is available by the case if you want to stock up!

Order before 8 pm tonight. Here are some things to look for:
  • Mary from Apple Creek Farm has added some excellent sale items!
    • Organic Apple Sauce by the case Save $12 - in the 'preserved' section.
    • Mixed Organic Juicing Apples - the mix will include golden delicious, cortland and Mac. A great deal! Bushel - $39      1/2 Bushel - $19.50
  • The last of the candy cane ice cream from Mapleton's Organic
  • Leeks from Edward and Selema Martin are great in most soups! Sooo great with potatoes!
  • Why not make a lovely bone broth using a whole chicken for soup from Anam Cara Farm on this cold week?
  • Viola and Sidney Martin added sweet keeper, buttercup and acorn squash. We have so many amazing squash available right now!!
  • This will be your last chance to get GF baking such as cookies, butter tarts and lemon tarts from Green Table Foods. They will continue offering frozen GF items like pot pies and dough! Their amazing ready to heat meals and amazing quinoa tabouleh, dips and and kim chi
  • Milk from Eby Manor is so good and available in 2% and 4.8% cream top!
  • Chips, Taco shells, tamales from McKechnie and wraps and pasta from J&D Peters for your mexican themed feast!
  • Crema La Vaquita to top your soups or quesadillas, Queso Chihuahua and Oaxaca cheese to melt on those nachos! All these are from Local Dairy
  • Nutty Bakers - stock up! We're offering Anna's amazing prepared foods every other pickup so get enough to last you until February 24th! What are your favourites? Meatballs, Squares, Pot Pies or Lasagna?
  • Local Tomatoes, Cabbage and Cucumbers are available to us from Roseland Produce
  • Chocolate Salami is a traditional Portuguese dessert made from dark chocolate, broken cookies, butter and eggs from Ambrosia Pastry Co.
  • Jewels Under The Kilt has made a fresh batch of Peach Amanda walnuts as well as all the yummy pecan varieties (my favourite nuts!)
  • Stock up on your favourite cheese, yogurt, tofu, and all those other great foods that store well!

See you next week!,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
 Twitter
 Facebook  

P.S. We can use your egg cartons, fruit boxes, baskets and jars from preserves again if you return them.

Click http://baileyslocalfoods.ca/ordering to log-in and order.
If someone has forwarded you this email and you have not yet registered, please go to https://www.100milesystems.com/baileyslocalfoods.ca/register.php and register!

Upcoming dates:
Monday January 13th
Monday February 3rd and 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

You are receiving this email because you have signed up with Bailey's Local Foods. Don't forget to add info@baileyslocalfoods.ca to your address book so our emails will land in your inbox! Let us know if you no longer wish to receive our emails.
You can change your email settings at https://www.100milesystems.com/baileyslocalfoods.ca/account.php

Sunday, January 5, 2014

Bailey's ordering for Monday January 13th is open! **order enough for 3 weeks!

Click https://100milesystems.com/baileyslocalfoods.ca/login.php to log-in and order.

Items that you have placed in your shopping cart will be ordered on your behalf TUESDAY January 7th at 8pm for pickup on MONDAY January 13th at First United Church, Waterloo *Order enough for 3 weeks!*
There is no checkout button. If you do not intend to order, please ensure that your shopping cart is empty.

Upcoming dates:
Monday January 13th
Monday February 3rd and 24th

A message from Rachael:

Happy New Year! May your 2014 be filled with wonder, with love, and with great food! What does local eating in the winter mean for you? We enjoy awesome salads with fresh greens from Slegers through Pfenning's. Warming soups with root vegetables are lovely too and roast meat and amazing cheese are always in season! Tonight's dinner is portobello mushroom caps (yes, the big ones!) from Roseland Produce stuffed with onions and sausage from Snider's Pork Sausage with a side of salad (the living  Boston Lettuce is still amazing out of the cold cellar from the last pickup).

Our order form is open until Tuesday so take a moment now to place your order for three weeks.
  • We've added leeks and bulk garlic (10 lb bags!!) from Stevanus Family Farm to our list. What would you do with 10 lb of garlic? I'd likely peel it, mince it and freeze it in small cubes to add to meals as I'm cooking.
  • Nutty Bakers - stock up! We're offering Anna's amazing prepared foods every other pickup so get enough to last you until February 24th! What are your favourites? Meatballs, Squares, Pot Pies or Lasagna?
  • Local Tomatoes, Cabbage and Cucumbers are available to us from Roseland Produce
  • Chocolate Salami is a traditional Portuguese dessert made from dark chocolate, broken cookies, butter and eggs from Ambrosia Pastry Co.
  • Jewels Under The Kilt has made a fresh batch of Peach Amanda walnuts as well as all the yummy pecan varieties (my favourite nuts!)
  • Stock up on your favourite cheese, yogurt, tofu, and all those other great foods that store well!
Just a note that we will be offering Dried Beans from Rounds Beans in February... Your chance to stock up!

Stay warm,
Maryrose and Rachael
Bailey's Local Foods
baileyslocalfoods.ca
KW's Online Farmers Market
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P.S. We can use your egg cartons, fruit boxes, baskets and jars from preserves again if you return them.

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Upcoming dates:
Monday January 13th
Monday February 3rd and 24th
Monday March 24th
Monday April 14th
FRIDAY May 9th

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